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Queensland Blue pumpkins were on special this week.
So I got one, hollowed out the seeds, stuffed it with beef, spud, onion, celery, brown rice, a chopped tomato, diced chilli, beef stock, a splash of olive oil, and a little salt and pepper.
Baked her in the wood oven for about an hour and a half.
Delicious.
Roast punkin sandwhiches from the leftovers.
I've been promising myself that I'd do this one for about 30 years.
This is my favourite type of cooking. I wouldn't call myself a tight arse exactly, but I do believe we Aussies waste a lot of expensive food and I think we could all benefit from challenging ourselves to do more with less.
So I love it when I can rustle through the freezer, find that one lost and over-looked steak to dice up, and that lonely spud in the basket that is nearing its use-by date, throw in whatever leftover veggies are in the crisper section of the fridge and produce a decent meal out of it.
I must hang my head in shame and admit that the rolls were ready-to-bake ones from the supermarket. But at least they went in the wood oven, too!
It is one thing I wish these TV chefs would spend a little more time on though - making meals from what is at hand.
As much as we enjoy watching a bloke shaving truffles onto his special organic free range egg omelette, there should be a few more shows where they show people how to turn ordinary everyday ingredients into not-so-everyday tucker.
So I got one, hollowed out the seeds, stuffed it with beef, spud, onion, celery, brown rice, a chopped tomato, diced chilli, beef stock, a splash of olive oil, and a little salt and pepper.
Baked her in the wood oven for about an hour and a half.
Delicious.
Roast punkin sandwhiches from the leftovers.
I've been promising myself that I'd do this one for about 30 years.
This is my favourite type of cooking. I wouldn't call myself a tight arse exactly, but I do believe we Aussies waste a lot of expensive food and I think we could all benefit from challenging ourselves to do more with less.
So I love it when I can rustle through the freezer, find that one lost and over-looked steak to dice up, and that lonely spud in the basket that is nearing its use-by date, throw in whatever leftover veggies are in the crisper section of the fridge and produce a decent meal out of it.
I must hang my head in shame and admit that the rolls were ready-to-bake ones from the supermarket. But at least they went in the wood oven, too!
It is one thing I wish these TV chefs would spend a little more time on though - making meals from what is at hand.
As much as we enjoy watching a bloke shaving truffles onto his special organic free range egg omelette, there should be a few more shows where they show people how to turn ordinary everyday ingredients into not-so-everyday tucker.
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